scholarly journals Relationship of physical-chemical and biochemical parameters of grapes with the composition of aroma-producing components of brandy wine materials and distillates

2020 ◽  
pp. 63-68
Author(s):  
Ольга Алексеевна Чурсина ◽  
Виктор Афанасьевич Загоруйко ◽  
Людмила Алексеевна Легашева ◽  
Людмила Михайловна Соловьева ◽  
Елена Леонидовна Удод ◽  
...  
Keyword(s):  
Biochemical Parameters ◽  
Ph Value ◽  
Raw Materials ◽  
Import Substitution ◽  
Physical Chemical ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Technological Evaluation ◽  
Relationship Of ◽  
Grape Varieties

Развитие собственной сырьевой базы, полностью обеспечивающей потребности коньячного производства в высококачественном сырье, является одной из приоритетных задач в решении проблемы импортозамещения. Перспективным направлением в расширении сортовой структуры виноградарства является увеличение посадок лучших сортов винограда различного происхождения (интродуцированных, аборигенных и селекционных). Однако потенциальные возможности этих сортов винограда изучены недостаточно. В статье представлены результаты исследования физико-химических и биохимических показателей интродуцированных, селекционных и аборигенных сортов винограда. Изучен состав ароматобразующих компонентов полученных из них коньячных виноматериалов и дистиллятов, установлена их взаимосвязь с показателями винограда. Обоснованы значимые для формирования ароматического комплекса коньячных виноматериалов и дистиллятов показатели технологической оценки винограда: массовая концентрация сахаров, титруемых кислот, фенольных веществ в сусле после прессования целых ягод винограда, показатель технологического запаса фенольных веществ, величина рН и МФМО-активность. Установлены их параметры для коньячного производства. Предложенные показатели могут быть использованы при оценке технологических свойств новых сортов винограда для коньячного производства, а также для регулирования уровня ароматобразующих компонентов в коньячных виноматериалах и дистиллятах. The development of indigenous base of raw materials, meeting needs of brandy production in high-quality raw materials, is one of top tasks in solving the problem of import substitution. Promising direction in extension of the varietal structure of viticulture is to increase the planting of the best grape varieties of different origin (alien, native and breeding). However, the capabilities of these grape varieties are not well studied. The article presents the results of research of the physical-chemical and biochemical parameters of alien, breeding and native grape varieties. We studied the content of aroma-producing components, brandy wine materials and distillates obtained; established the relationship with grape parameters; substantiated technological evaluation parameters of grapes, relevant for the formation of the aromatic complex of brandy wine materials and distillates: mass concentration of sugars, titratable acids, phenolic substances in the must after grapes crushing, the parameter of technological stock of phenolic substances, the pH value and MPhMO-activity. The parameters of technological assessment for brandy production were established. The proposed values can be used to assess the technological properties of new grape varieties for brandy production, as well as to regulate the level of aroma-producing components in brandy wine materials and distillates.

scholarly journals Technological assessment of native white grape varieties in the system "grapes-base wine"

2020 ◽  
pp. 252-259
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Елена Викторовна Остроухова
Keyword(s):  
Oxidative Enzymes ◽  
Physical Chemical ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Native White ◽  
Organoleptic Parameters

В статье представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных белых сортов винограда в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что технологический запас суммы фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 1020 (Махроватчик) до 2526 (Ташлы) мг/дм. Меньше всего фенольных веществ (329 мг/дм) содержалось в виноматериале, выработанном из сорта Сары пандас. Активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) во всех сортах была низкой или отсутствовала. Виноматериалы из сортов Сары пандас, Кок пандас и Шампанчик бессергеневский не склонны к окислительному покоричневению. Определены сорта, из которых получаются виноматериалы с хорошими пенистыми свойствами (V более 800 см): Капсельский, Кокур белый, Кокур белый 46-10-3. Соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Наибольшим содержанием винной кислоты в виноматериалах характеризовались сорта: Сары пандас, Ташлы и Махроватчик. Высокими дегустационными оценками отмечены сорта: Ташлы и Капсельский. В результате технологической оценки крымских и донских аборигенных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин перспективными являются виноматериалы из аборигенных сортов винограда: Кокур белый, Кокур белый 46-10-3, Капсельский, Сары пандас. The article presents the results of studies of physical-chemical and organoleptic parameters of native white grape varieties of Crimea and Don in the system "grapes-base wine" from the Ampelographic collection of the Institute Magarach (village Vilino, Bakhchisaray district). It was established that the technological reserve of the total amount of phenolic substances in the studied grape varieties was in a fairly wide range - from 1020 (‘Makhrovattchik’) to 2526 (‘Tashly’) mg/dm. The least amount of phenolic substances (329 mg/dm) was found in the base wine produced from ‘Sary Pandas’ variety. The activity of oxidative enzymes (peroxidase and monophenol monooxygenase) in all varieties was low or absent at all. Base wines from ‘Sary Pandas’, ‘Kok Pandas’ and ‘Champagntchik Besserguenevsky’ varieties are not liable to oxidative browning. Good foaming capacity (V more than 800 cm) was achieved in base wines made of ‘Kapselskii’, ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’ grape varieties. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all studied varieties. The highest content of tartaric acid in base wines was typical for the following varieties: ‘Sary Pandas’, ‘Tashly’ and ‘Makhrovattchik’. Tasting assessment of grape varieties ‘Tashly’ and ‘Kapselskii’ was high. As a result of technological evaluation of native grape varieties of Crimea and Don growing in the Ampelographic collection of the Institute Magarach, it can be concluded that the most promising base wines for production of sparklings are those prepared from native grape varieties ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Kapselskii’, ‘Sary Pandas’.

scholarly journals Physical-chemical parameters of native red grape varieties of Crimea and Don in the system “grapes - wine material”

2020 ◽  
pp. 56-62
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Галина Владимировна Сивочуб ◽  
...  
Keyword(s):  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Red Grape ◽  
Almost All ◽  
Grape Varieties ◽  
Organoleptic Parameters

Представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных красных сортов в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) практически во всех сортах была низкой или отсутствовала. Технологический запас фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 2139 до 3865 мг/дм, в т.ч. технологический запас красящих веществ - от 149 (Кокур красный) до 1232 мг/дм (Безымянный). Определено, что из сорта винограда Кефесия получаются виноматериалы с хорошими пенистыми свойствами (Vболее 800 см). Установлено, что соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Высокими дегустационными оценками отмечены сорта Цимладар, Безымянный и Солнечная Долина 58. По совокупности проведенных исследований основных и дополнительных физико-химических и органолептических показателей в системе «виноград-виноматериал» и технологической оценки крымских и донских аборигенных красных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин представляют интерес виноматериалы из аборигенных красных сортов винограда Кефесия, Солнечная Долина 58, Цимладар, Безымянный. The article presents the results of studies of the physical-chemical and organoleptic characteristics of native red grape varieties of Crimea and Don in the system “grapes-wine material” from the Ampelographic collection of Magarach Institute (village Vilino, Bakhchisaray district). It was established that the activity of oxidizing enzymes (peroxidase and monophenol-monooxygenase) was low or absent in almost all varieties. The technological stock of phenolic substances in the studied grape varieties was in a rather wide range - from 2139 to 3865 mg/dm, including the technological reserve of coloring substances - from 149 (‘Kokur Krasnyi’) to 1232 mg/dm (‘Bezymyannyi’). Good foaming capacity (V more than 800 cm) was achieved in wine materials made of ‘Kefesiya’ grape variety. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all varieties under study. High tasting evaluation gained the varieties ‘Tsimladar’, ‘Bezymyannyi’ and ‘Solnechnaya Dolina 58’. Basing on the combination of studies of essential and additional physical-chemical and organoleptic parameters in the system “grapes-wine material” and on the technological assessment of native red grapes of Crimea and Don that grow in the Ampelographic collection of the Magarach Institute, we can draw the following conclusion: wine materials made of native red grape varieties ‘Kefesiya’, ‘Solnechnaya Dolina 58’, ‘Tsimladar’, ‘Bezymyannyi’ are of interest to the production of sparkling wines.

scholarly journals ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 36-43
Author(s):  
T. S. Puchkova ◽  
D. M. Pikhalo ◽  
O. M. Karasyova
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Import Substitution ◽  
Jerusalem Artichoke ◽  
Foreign Companies ◽  
Russian Research Institute ◽  
Technological Assessment ◽  
Exchange Resins ◽  
Reserve Carbohydrate ◽  
Physical And Chemical

The purpose of this work is development of the universal technology of processing of a girasol and chicory for an inulin according to requirements to quality of a feed stock. An inulin — the reserve carbohydrate widespread in flora. There is the most of inulin quantity in chicory, a girasol, much less is in onions, garlic, inula, yakena, etc. The inulin is widely applied as a low-calorie product in a dietary and diabetic food, just also as a jelly former in food. In the All-Russian Research Institute of Starch Products there are conducted researches on development of the universal technology for an inulin from inulin-containing raw materials. The technological assessment of a girasol and chicory from various regions of the Russian Federation is carried out, their physical and chemical indexes are defined. Requirements to processing behavior of raw materials are developed for inulin processing. By results of researches initial requirements to inulin-containing raw materials are defined: a mass fraction of dry solids is not less than 25 %, an inulin is not less than 16 %; mono — and disaccharides are 2 %. Diffusion from freshly harvested and dry chicory shavings and a girasol is studied, optimal established conditions are temperature 80–85ºC; the hydromodule for dry shaving — 1:7; for crude one — 1:2. It is developed the purification mode for extract and girasol and chicory syrups with use of various adsorbents such as the fissile coal, ion-exchange resins. The established high extent of extract and syrup purification is resulted in considerable decrease in a chromacity, mass fraction of a protein, ashes, etc. For researches as control specimens there was used an inulin of the foreign companies. Significance of the work is the creation of domestic technology of an inulin as prebiotic component for a treatmentand-prophylactic nutrition of the population and ensuring its import substitution.

scholarly journals The role of grape variety in the quality formation of brandy base wines and distillates

2020 ◽  
pp. 362-367
Author(s):  
Ольга Алексеевна Чурсина
Keyword(s):  
Vitis Vinifera ◽  
Oxidase Activity ◽  
Raw Materials ◽  
Abiotic Factors ◽  
Climatic Conditions ◽  
Vitis Vinifera L ◽  
Technological Parameters ◽  
Distinctive Features ◽  
Phenolic Substances ◽  
Grape Varieties

Альтернативой дефицитным интродуцированным сортам винограда могут явиться аборигенные сорта вида Vitis vinifera L., а также современные сложные межвидовые сорта винограда с групповой устойчивостью к неблагоприятным биотическим и абиотическим факторам, которые позволят создать устойчивую сырьевую базу для коньячного производства. Аромат-образующий комплекс сортов винограда для коньячного производства определяется разнообразными классами химических соединений, которые играют важную роль в формировании качества коньяка. В статье представлены результаты исследования сортовых особенностей винограда и их влияние на формирование комплекса ароматобразующих веществ виноматериалов и молодых коньячных дистиллятов. Оценка сортов по ряду биохимических, физико-химических и технологических показателей позволила выявить отличительные признаки исследуемых групп винограда различного происхождения. Установлены диапазоны варьирования показателей в зависимости от степени зрелости винограда, климатических условий года и зоны произрастания винограда. Характерными свойствами интродуцированных европейских сортов явились высокая оксидазная активность и способность фенольных веществ сусла к окислению; сортов межвидовой селекции - низкая способность винограда к отдаче фенольных веществ и их содержание в сусле при повышенной оксидазной активности. Отличительными признаками аборигенного сорта Шабаш явились низкая массовая концентрация титруемых кислот и оксидазная активность, но высокая способность винограда к отдаче фенольных веществ и их содержание в сусле. Установлено, что доля высших спиртов в составе летучих примесей виноматериалов и дистиллятов возрастала в следующем ряду: европейские сорта→аборигенный сорт→межвидовые сорта, а доля средних эфиров в этой последовательности, напротив, снижалась. Результаты исследований могут быть использованы для регулирования комплекса ароматобразующих веществ коньячных виноматериалов и дистиллятов уже на начальных этапах переработки винограда, с целью повышения их качества. An alternative to the scarce introduced grape varieties can be native varieties of the species Vitis vinifera L., as well as modern complex interspecific grape varieties with group resistance to unfavorable biotic and abiotic factors, which will create a stable base of raw materials for brandy production. The aroma-producing complex of grape varieties for brandy production is determined by various classes of chemical compounds playing an important role in the quality of finished product. The article presents the results of study of varietal characteristics and their influence on formation of a complex of aromatic substances of base wines and young brandy distillates. Evaluation of varieties for a number of biochemical, physicochemical and technological parameters made it possible to identify distinctive features of the studied groups of grapes of various origin. Ranges of parameter variation are established depending on the degree of grape maturity, climatic conditions of the year and zone of growing. Characteristic properties of the introduced European varieties are high oxidase activity and the ability of phenolic substances of the must to oxidize; of the interspecific selection varieties - the low ability of grapes to yield phenolic substances and their content in the must with increased oxidase activity. Distinctive features of the native variety ‘Shabash’ were a low mass concentration of titratable acids and oxidase activity, but also a high ability of grapes to release phenolic substances and their content in the must. It was found that the proportion of higher alcohols in the composition of volatile impurities of base wines and distillates increased in the series: European varieties → native variety → interspecific varieties, while the proportion of medium-chain esters in this sequence, on the contrary, decreased. The obtained research results can be used to regulate the complex of aroma-producing substances of brandy base wines and distillates, starting from the initial stages of processing, in order to improve their quality.

Evaluation of Physical-Chemical Characteristics and Tillage Suitability at Reclaimed Field in Arid Year

2013 ◽  
Vol 726-731 ◽  
pp. 1213-1216
Author(s):  
Xi Wang ◽  
Jia Ping Yan ◽  
Marx Bjǒrn ◽  
Eltje Weiss
Keyword(s):  
Fly Ash ◽  
Essential Role ◽  
Ph Value ◽  
Mining Area ◽  
Underground Water ◽  
Reclaimed Land ◽  
Economic Application ◽  
Physical Chemical ◽  
Relationship Of ◽  
The Relationship

The aim of this study is the relationship of the pH value, thickness of topsoil and water balance and other index, in order to achieve sustainable and economic application of the reclaimed land. Ultimate goal is improving the biomass of the soil in the mining area. Through the experiment, it can be seen that fly ash play essential role in arid year. With capillary function from underground water, fly ash will afford more available water for growth of wheat, improving structure of soil.

DAMPAK SUBSITUSI IMPORT TERHADAP DEFISIT NERACA PERDAGANGAN: STUDI KASUS IMPOR KULIT INDONESIA

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Ivan Yulianto ◽  
Ario Seno Nugroho
Keyword(s):  
General Equilibrium ◽  
Foreign Exchange ◽  
Computable General Equilibrium ◽  
Trade Balance ◽  
Raw Materials ◽  
Import Substitution ◽  
Leather Industry ◽  
Materials Used ◽  
Net Export ◽  
Balance Deficit

An alternative strategy to reduce the trade balance deficit simultaneously to increase the net foreign exchange is the import-substitution for raw materials used to produce an export goods. This paper proposes an import substitution study on footwear products that have a dependency on imported raw materials by 70 percent, with the largest composition being leather raw materials by 67 percent. This paper analyzes the relationship between subsidies on the leather industry to leather import-substitution, multiplier effect to footwear sector, and Indonesia trade balance. Author make use of simulation the on Input-Output 2010 table and Computable General Equilibrium (CGE) Model. The simulation shows 100 billion subsidies on the leather sector, lead for the substitution-import of leather by 7,94 million rupiah, increase the net export foreign exchange by 1.1 billion rupiah of the footwear sector, and for overall, increase Indonesia trade balance deficit by 68 billion rupiah. Keywords: Computable General Equilibrium, footwear, leather, net foreign exchange, subsidy.ABSTRAK: Salah satu terobosan untuk mengurangi defisit neraca perdagangan dan meningkatkan nilai neto devisa ekspor adalah dengan substitusi impor bahan baku yang digunakan untuk memproduksi barang ekspor. Paper ini mengusulkan kajian substitusi impor pada produk alas kaki yang mempunyai ketergantungan bahan baku impornya sebesar 70 persen, dengan komposisi terbesar adalah bahan baku kulit sebesar 67 persen. Tujuan penelitian ini adalah untuk mengetahui dampak stimulus subsidi pada industri kulit terhadap subtitusi impor kulit, dukungan multiplier sektor kulit terhadap sektor alas kaki, serta terhadap devisa ekspor Indonesia. Penelitian ini menggunakan simulasi model Computable General Equilibrium (CGE). Hasil simulasi menunjukkan stimulus subsidi sebesar 100 milyar rupiah pada sektor kulit memberikan substitusi bahan baku kulit sebesar 7,94 juta rupiah, menaikkan devisa ekspor sektor alas kaki sebesar 1.1 miliar rupiah, serta secara keseluruhan menambah defisit neraca berjalan Indonesia sebesar 68 miliar rupiah. Kata kunci: alas kaki, Computable General Equilibrium (CGE), devisa ekspor, kulit, subsidi.

PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

Synthesis and Application of Itaconic Acid Water-Coke Slurry Dispersant

2017 ◽  
Vol 896 ◽  
pp. 167-174 ◽  
Author(s):  
Zhi Yuan Yang ◽  
Zhuo Yue Meng ◽  
Zhi Hua Li ◽  
Si Tong Wang
Keyword(s):  
Surface Tension ◽  
Polyethylene Glycol ◽  
Itaconic Acid ◽  
High Performance ◽  
Ph Value ◽  
Raw Materials ◽  
Esterification Reaction ◽  
Solution Ph ◽  
Powder Surface ◽  
Coke Powder

Polyethylene glycol (PEG-200) and itaconic acid (IA) were used as raw materials to compound macromer through esterification reaction. A new type of specialized water-coke slurry dispersant was synthesized by copolymerization of microware, sodium methallyl sulfonate (SMAS) and maleic anhydride (MA). The experiment showed that the concentration of slurry could be reached to 63% with the dosage of 0.2%, and the apparent viscosity was 1140.3 mPa∙s. Through the analysis of the infrared, the dispersant was confirmed to have polyethylene glycol branched chain and hydrophilic functional groups such as carboxyl or sulfonic group. When the concentration of dispersant was 30 g/L, the surface tension of water could be decreased from 72.70 mN/m to 45.50 mN/m. Furthermore, when the solution pH value was 9, the Zeta potential of semi-coke powder surface could also be decreased from-13.38 mV to-25 mV with the addition of dispersant. Thus, this dispersant could increase electronegativity of semi-coke powder surface, enhance steric-hindrance effect and prevent the phenomenon of powder flocculation and gather. Meantime, it also could reinforce the semi-coke hydrophilic by reducing the surface tension of water effectively. And then, the high performance water-coke slurry could be obtained.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

Effect of wood acidity and catalyst on UF resin gel time

Holzforschung ◽  
2004 ◽  
Vol 58 (4) ◽  
pp. 408-412 ◽  
Author(s):  
C. Xing ◽  
S.Y. Zhang ◽  
J. Deng
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Acid Catalyst ◽  
Buffering Capacity ◽  
Raw Material ◽  
Gel Time ◽  
Uf Resin ◽  
Effects Of Ph ◽  
Fiber Materials

Abstract Knowledge of pH and buffering capacity of raw fiber materials is important for understanding the effects of raw material on the curing rate of urea formaldehyde (UF) resin, used for panel manufacturing, especially with some less-desirable wood materials such as bark, top, and commercial thinnings. The effects of pH and buffering capacity as well as catalyst content on the gel time of UF resin were investigated. The results obtained from this study indicate that bark has a lower pH value as well as higher acid and alkaline buffering capacities than wood of the same species due to their extractives. The pH values of the raw fiber materials studied decrease with increased absolute and relative acid buffering capacity due to the increased absolute acidity mass in the solution. At lower levels of added catalyst, the effect of raw material pH on UF resin gel time is significant, while it is insignificant at higher catalyst contents. This may be due to the acidity of wood, which is the main acid catalyst source of the mixture at lower levels of added catalyst, while at higher levels, catalyst is the main source. With higher catalyst contents, all studied raw materials mixed with UF resin result in a longer gel time than does UF resin alone.

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